Page 645 from The Gourmet Cookbook (2004). Here is how this is going to go down. I'm going to rate the recipe based on the following criteria: Execution of recipe, ease of ingredients, taste. Execution and ingredients will be weighted equally on a scale from 0-5. Taste will be rated on a scale from 0-10. 0 is the lowest score, 20 is the highest.
Ease of Ingredients: (Availability is ranked based on likelihood that ingredient is already typically stocked in a kitchen. Ranking is Common/Uncommon/Rare/Very Rare)
Here's the ingredient list:
Milk (Whole) - Common
Eggs - Common
Vegetable Oil - Common
Butter (Unsalted) - CommonAll-Purpose Flour - Common
Baking Powder - Common
Sugar - Common
When I chose this recipe this morning, I already had everything on-hand, which was fortunate enough for me. I know not everyone carries whole milk or unsalted butter, but I wouldn't hesititate to use 2% milk or salted butter as a substitute. 5/5
Sugar - Common
Salt - Common
Ease of Execution (Techniques/Tools used):
Mix
Cook w/ skillet
Cook w/ skillet
Timed as a 30 minute recipe, it's quick and simple. Add wet ingredients in one bowl, add dry in another, mix together lightly, pour onto hot pan and flip after a couple of minutes. Not rocket science to make pancakes. 5/5
Taste
This recipe calls for one stick of butter. If it wasn't courtesy of the editor-and-chief of the cookbook, I'd figure this thing came from Paula Deen. Either way, that's the first thing I notice. It's a very buttery pancake. For me, maybe a little too buttery. I felt I could take out two tablespoons (use 3/4 stick) and still be good to go. My wife disagreed, saying the butter was fine just the way it was.
The pancakes turned out great. The mix was a little thick, but it would spread and rise and be pillowy while having this crunchy crust all at the same time. I used maple syrup, but this is a pancake you can likely eat without any extras. Seriously, no need to add a pad of butter at the end unless you have a fetish for butter.
I typically don't have the time or the desire to put together made-from-scratch pancakes. I buy the boxed mix, add water or milk or oil and go from there. These pancakes were easily better than anything I've had out of a box and even if it was a little buttery, it was better than anything I've gotten from the likes of an IHOP or a Cracker Barrel. It's not like we have pancakes for breakfast all that often, I think we'll stop buying the boxed goods. 8/10
Total Score: 18/20 (****1/2)
The pancakes turned out great. The mix was a little thick, but it would spread and rise and be pillowy while having this crunchy crust all at the same time. I used maple syrup, but this is a pancake you can likely eat without any extras. Seriously, no need to add a pad of butter at the end unless you have a fetish for butter.
I typically don't have the time or the desire to put together made-from-scratch pancakes. I buy the boxed mix, add water or milk or oil and go from there. These pancakes were easily better than anything I've had out of a box and even if it was a little buttery, it was better than anything I've gotten from the likes of an IHOP or a Cracker Barrel. It's not like we have pancakes for breakfast all that often, I think we'll stop buying the boxed goods. 8/10
Total Score: 18/20 (****1/2)
